Pork with prunes and cream

Pork with prunes and cream is the French bistro classic, typically pork tenderloin or medallions finished in a sauce of prunes, cream, and often Armagnac or Cognac. The prune adds a deep, jammy, sweet-acid note that sits somewhere between dried fruit and concentrated plum, the cream adds fat richness, and the Armagnac brings a spirit depth that lifts the whole. The wine must cut the cream, engage the prune-and-spirit sweetness, and match a preparation that is simultaneously rich and fruit-forward.